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Thread: Pampered Guy Package Train
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Fri, May 10th, 2013, 01:07 PM #181
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Fri, May 10th, 2013, 01:10 PM #182
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Fri, May 10th, 2013, 01:14 PM #183
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Fri, May 10th, 2013, 01:15 PM #184
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Fri, May 10th, 2013, 01:42 PM #185
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JOIN NOW WIN BIG in the Survivor Pool starting in the Spring
Season 40 Winners At War
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Fri, May 10th, 2013, 01:52 PM #186
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Subscribe to my youtube channel for weekly VLOG updates on deals, couponing, & price matching. Happy couponing!
www.youtube.com/user/SavvyCouponingMomJ
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Fri, May 10th, 2013, 01:52 PM #187
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Fri, May 10th, 2013, 02:21 PM #188
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Fri, May 10th, 2013, 02:59 PM #189
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Fri, May 10th, 2013, 03:27 PM #190
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Fri, May 10th, 2013, 03:29 PM #191
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Fri, May 10th, 2013, 03:58 PM #192
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My BF really LOVES LOVES LOVES lemon stuff as well. Squares, muffins, tarts, anything!
I've been looking for lemon cake mix for months now and can't find it anywhere so Buddy..if you find some, please add to my "forgot to add" list along with the "Just A Drop".shop my webstore:
www.sheenakoe.shopregal.ca
Use this code to save at Well.ca:
spend40save10now
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Fri, May 10th, 2013, 04:29 PM #193
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i make my own version generally a molasses fruit cake doused in rum, the secret is letting the fruits sit in rum for as long as possible before adding them to the cake Mine is similar to their christmas cake but rum cake can be as simple as a angelfood cake type doused in rum, as long as its doused in rum you are good to go There are many varieties throughout the carribean
here a pics
http://cookingwithsin.com/2010/06/24...ican-rum-cake/
http://cookingwithsin.com/2010/06/24...ican-rum-cake/
Step One: The Fruit
Ingredients: 1 cup raisins ½ cup prunes ½ cup currants ½ cup mixed fruit peel (orange, lemon & lime peel dried, available at bakery stores) 1 bottle Wray & Nephew White Overproof Rum + some extra Mason jars with lids (as many as you will need) Adam’s Tip: Proportions are 2 ½ cups fruit to 1 cup rum.
1. Mix the fruit and add the rum.
2. Fill each jar close to the top, and give it a bit of a shake to make sure the fruit is all covered in the liquid. There should be a little room left at the top of each jar so you can turn them occasionally to stir the fruit. You may even want to turn the jars upside down for a while.
3. Let the fruit sit for 3 weeks to 3 years. It’s your choice!
4. The extra rum is needed over time. As the fruit absorbs the rum, you will need to add more more to keep the fruit covered.
Adam’s Tip: Pour the rum into the jars after the fruit is in to make sure the fruit is all covered in the liquid.
Step Two: The Cake
Ingredients:
1 ½ lbs. brown sugar ½ lb flour 6 eggs ¼ teaspoon real vanilla 1 cup butter, softened at room temperature ¼ teaspoon cinnamon ¼ teaspoon grated fresh nutmeg ½ teaspoon baking powder 1. Cream butter and sugar. Some people will burn* the sugar to make it dark. It’s great for colour, but doesn’t change the flavour.
2. Blend in eggs and vanilla
3. Add flour, sugar, spices, salt, pepper & baking powder mixing on medium speed.
4. Stir in Fruit by hand until consistent. May need to drain off some of the fruit juices before to get the a nice consistency. Save the extra juices to top up other fruit mixtures.
5. Bake in a spring pan (9”x4”) for 2 hours at 300F
6. Cool pan on a baking rack.
*How to burn the sugar: Put the sugar in a heavy bottom sauce pan on low heat and stir constantly until the sugar melts and mixture is thick and dark. It’s up to you how much you want it to burn. Warm water can be added to make it into a syrup.
Jamaican Rum Cake can be served iced or plain with a brandy sauce drizzled over it, but Adam prefers to serve his plain. He feels the icing and sauce take away from the simplicity of the recipe and may dominate the key ingredient, the rum fruit.
It is distinctly smooth and rich. The cake can be stored wrapped at room temperature for a long time to let the rum ripen the flavours further. Some have been known to brush on more rum to richen it over time.JOIN NOW WIN BIG in the Survivor Pool starting in the Spring
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Fri, May 10th, 2013, 04:51 PM #194
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cool!
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Fri, May 10th, 2013, 06:21 PM #195
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We had rum cake in Jamaica way back when I was 16 and it was basically a pound cake soaked in rum. It was really good. Especially with a fancy frozen drink.
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